our first and best steps begin with food
What a savory way to start the day! If you’re looking for a satisfying alternative to breakfast eggs, this recipe is perfect. The buckwheat option works in gluten- and grain-free strategies. If opting for organic corn polenta as a base (going organic avoids the heavy chemicals and altered genetics in conventionally raised corn). Buckwheat is also a great option for those looking for a hearty “grain-type” infusion while on a yeast-fighting (C. albicans) regimen. The fresh avocado provides healthy fat, and you can tailor the level of spice and flavor with your own version of a fresh pico de gallo, chunky salsa, or a sprinkling of fresh cilantro.
Mexicali Grits or Cream of Buckwheat
4 Servings
3.5 c filtered water
1 c. plant-based milk
½ tsp sea salt
1 c whole-grain, organic corn grits (polenta) OR cream of buckwheat*
.5 c refrigerated pico de gallo or organic salsa
2 tsp fresh lime juice
1 cubed, peeled avocado
1/4 c plain, plant-based yogurt (Forager cashew, unsweetened plain)
Cilantro leaves (opt)
* Look for Bob’s Red Mill or Pocono brand organic buckwheat.
1. Bring 3 1/2 cups water, milk, and salt to a boil in a large saucepan. Gradually stir in grits/cream of Buckwheat. Reduce heat, and cook, uncovered, 15 minutes or until thick, stirring frequently. Or cook according to package directions.
2. Combine pico de gallo, lime juice, and avocado. Spoon 1 cup grits into each of 4 bowls; top each serving with 1 tablespoon plant-based unsweetened yogurt and fourth of the diced avocado mixture. Top with cilantro leaves, if desired.
Each serving provides 6g protein. Add hemp kernels for additional protein and healthy fats @ 3g / 1T
The addition of 1T of hemp kernels will add another 3-4g protein.
PS - this photo shows a strip of pre-cooked, snipped bacon added in. Mmmm. (1 strip adds 3g protein.) Be sure to purchase hormone- and antibiotic-free pork products with no preservatives.